Next-Day Turkey Soup with Crispy Stuffing Croutons

Thanksgiving leftovers for me are generally a sandwich. I love leftover turkey sandwiches. With cranberry sauce and a slice of dressing and a little gravy on the side for dipping.

I always make a whole turkey, but the dark meat gets left aside.

Get the most out of your turkey! It's also a great way to use up what's left in the fridge.

If you have a pressure cooker, it takes no time at all to make a batch of soup.

I made double stuffing this year and thought I would use some of it to top off this delicious left-over turkey soup.

NEXT DAY TURKEY SOUP

1 Turkey carcass

1 carrot, roughly chopped

1 stalk celery with leaves, roughly chopped

2 cloves garlic

3 scallions, roughly chopped

2 Tbsp. turkey fat drippings (skim off the top of your gravy)

10 cups water

Place all ingredients in pressure cooker. Cover, bring to high pressure and cook for 30 minutes. Let pressure come down naturally. If you don't have a pressure cooker, you'll have to simmer this stock for about 3 hours.

Remove bones and large pieces of turkey. Strain remaining stock through a cheesecloth. At this point you can add whatever veggies you have left from Thanksgiving or in the fridge.

2 carrots, sliced

2 celery stalks, sliced

1/2 tsp. thyme leaves

2 cups leftover turkey

1/2 cup white rice

1 cup leftover stuffing

Bring stock to a simmer. Add vegetables, thyme and white rice. Simmer on low for about 30 minutes.

Cut up leftover stuffing into cubes. Saute in about 1 Tbsp. unsalted butter until browned and crispy.